braised meat & potatoes with tomato
- Serves: 2
- Calories: 367 kcal
- Total Time: 35 m
- Prep: 10 m
- Cook: 25 m
- Japanese: Tomato niku-jaga

- u.s.
- metric

ingredients:
- 3 1/2 ounces thinly sliced beef
- 1 onion
- 10 1/2 ounces potatoes
- 1 tablespoon green peas
- 7 ounces canned tomato
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sake
- 1 tablespoon sweet sake for seasoning (mirin)
- 4/5 cup bonito soup stock
- 1 tablespoon salad oil

step 1:
Cut the beef into bite-size pieces. Peel the onion and potatoes. Cut the onion into 8 sections. Cut the potatoes into 6 to 8 pieces.

step 2:
Heat the salad oil. Saute the beef until the color changes.

step 3:
Add the onion and fry.

step 4:
Add the potatoes and fry.

step 5:
Add the bonito soup stock, canned tomato, sugar, sake, mirin, and 1 tablespoon of the soy sauce.

step 6:
Cover and boil on high heat. After boiling, reduce the heat, skim off the surface scum.

step 7:
Bring to a boil again and cook until the broth is reduced to half. Add the remaining soy sauce. Cover again and boil until the broth is reduced to one-third. Add the green peas and mix.

comment:
Because the bonito soup stock and soy sauce are added, the umami of the tomato increases. Tomato suits all ingredients and this dish is very delicious.

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